RU2722725C2 - Method for production of baked product based on non-yeasted dough with sprouted grain - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bakery production, namely to a method for production of a baked product based on non-yeasted dough of sprouted grains. Grains of cereals are washed in water at temperature of not more than 50 °C. Sprouted in water at temperature of 20–32 °C for 10–48 hours with change of water 3–5 times. Sprouted grains are milled. One adds recipe components to the produced grain mass. One performs dough kneading in a dough kneading machine during 2–30 minutes with further dough pieces moulding. Dough pieces are baked at temperature of 120–360 °C during 2–90 minutes until the baking product is ready. Following ratio of initial components is used: grain weight - from 20 to 90 %; chicken protein and yolk - from 0.1 to 30 %; curd - from 0.1 to 50 %; butter - from 0.1 to 50 %; sour cream - from 0.1 to 50 %; sugar sand - from 0.01 to 20 %; culinary salt - from 0.01 to 8 %; starch - from 0.01 to 10 %.EFFECT: invention allows to enhance quality of baked products from sprouted grains with exclusion of the stage of fermentation during dough preparation.9 cl, 3 ex

Description

The invention relates to the food industry, in particular bakery production based on germinated cereal grains.

A known method for the production of bread from germinated wheat grain (patent RU No. 2223652, A21D 13/02 (2000.01), 02/20/2004) comprising mixing wheat flour, additives from germinated grain and other components provided for in the recipe, kneading dough, cutting and baking dough pieces. When mixing, hops, sugar or honey, water, soy milk or amaranth, or whey are added.

The disadvantage of this method is that the dough obtained by this method cannot be attributed to the test of whole activated grain, because wheat flour is added to said dough, as a result of which said test dough does not contain all the natural ingredients found in whole grains due to the fact that the flour is initially devoid of a germ, sprout and aleuron layer. Also, the disadvantage of the resulting composition is the use of additional ingredients - hops, honey, soy milk or amaranth, which in turn leads to a complication and cost of the manufacturing process of the dough piece.

A known method of producing grain bread (copyright certificate SU No. 1837778, A21D 13/02, 08/30/1994) carried out by locking whole grain, grinding it by cutting and tearing in a knife-matrix system, extruding the resulting mixture under pressure through a matrix, kneading dough , fermentation, cutting, dressing and baking of finished products. Before kneading, unactivated yeast in the amount of 2.1-5% is introduced into the test cereal mass, and kneading is carried out by pulsed mechanical action with a pulse frequency of 2-15 Hz for 3-40 minutes.

The disadvantage of this method is the use of unactivated yeast at the stage of preparation of the test for fermentation.

A known method for the production of grain bread of high nutritional value (patent RU No. 2560618, A21D 13/02 (2006.01), 08/20/2015) comprising soaking unpeeled wheat grain, washing and keeping in drinking water at a temperature of 18-20 ° C for 20 -24 hours. Then the grain is washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm. Prepare a sourdough of swollen sprouted grain. For this, 30% of the swollen, but not sprouted, wheat grains are chopped by cutting, passing it through a grinder with a hole diameter of 2 mm, mixed with hop composition and water in a mass ratio of 52: 0.01: 4.0, the resulting semi-finished product with a humidity of 50% fermented at a temperature of 35-40 ° C to an acidity of 8.0-10.0 degrees. Then knead the dough from the crushed grain mass, spontaneous fermentation starter, table salt solution, pressed yeast suspension, wheat germ meal cake in the amount of 3.0-9.0 g and drinking water. Kneading is continued for 3-5 minutes, the dough is fermented for 90-120 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes. The dough is prepared with the following contents of the recipe components (g per 100 g of dry unshelled grain): crushed grain mass - 105.0-99.0; fermentation of spontaneous fermentation - 52.0; table salt solution - 1.5; pressed baker's yeast suspension - 2.0; wheat germ meal cake - 3.0–9.0; water - by calculation.

The disadvantage of this method is the use of yeast spontaneous fermentation and a suspension of compressed yeast at the stage of preparation of the test.

Closest to the proposed invention is a method for the production of yeast-free grain bread (patent RU No. 2374847, A21D 13/02; A21D 10/04 (2006.01), 12/10/2009) comprising soaking unpeeled wheat grain, grinding the swollen sprouted grain. From the crushed grain mass, edible salt, dry wheat gluten, ascorbic acid, sunflower oil and natural milk whey, knead the dough. When mixing the dough, albumin dry egg white is additionally added to it, which is previously restored by mixing with drinking water, kept and knocked down. They knock down the dough at a temperature of 26-28 ° C for 3 min at a kneading speed, mold the dough pieces, bake at a temperature of 220-230 ° C.

The disadvantage of this method is the use of whey, which increases the activity of fermentation microflora and leads to a deterioration in the quality of wheat gluten, as well as a limited temperature range when knocking the dough.

The objective of the invention is to create a technological solution for the production of baked goods based on yeast-free dough from germinated grain, with substances preserved in their natural form, contained in the whole grain, in a form ready for assimilation by humans.

The technical result of the invention is to improve the quality of baked products from germinated grain in the absence of a fermentation stage in the process of preparing the dough.

The essence of the invention lies in the recipe ratio of components and technology for the preparation of yeast-free dough.

The use of yeast in the baking industry is aimed at causing the fermentation process in the dough. The main objective of the fermentation process at the stages of thawing and baking of baked goods is to loosen the dough with carbon dioxide (carbon dioxide), which allows to obtain a baked product with a well loosened porous crumb. But at the same time, a by-product of the use of yeast in the manufacture of baked goods is that yeast cells upset the natural balance of intestinal microflora and the acid-base balance of the body. And also as a result of alcoholic fermentation of yeast in the test, side substances harmful to the body are formed.

The main advantage of a yeast-free dough is its lack of yeast. And the disadvantages of yeast baking are directly related to the effect of food yeast on the body. The disadvantages of the yeast-free dough are the smaller volume of the finished baking product, its density and hardness.

In order to eliminate these shortcomings of the yeast-free dough, the following recipe components are added to the crushed grain mass - chicken protein and yolk, cottage cheese, butter (margarine), sour cream, sugar, salt, starch, which act as stabilizers and softeners of the dough.

Chicken protein as a prescription component acts as a test stabilizer, due to the protein (protein) contained in the product. Due to protein, baked goods retain their shape after being removed from the oven. Egg yolk acts as a softener for dough, which provides tenderness and splendor of a baked product. The lecithin contained in the yolk is an excellent emulsifier, baking from the addition of yolks acquires a pleasant color, taste and smell.

Cottage cheese as a prescription component is added to increase the volume of the dough, to soften it, elasticity, to bind the ingredients. The dough on sour cream remains soft for a long time, does not stale.

Butter as a prescription component plays the role of a softener, being one of the cooking fats that make baking soft, lush and not dry. During kneading and heat treatment, fat particles surround the long threads of gluten and shorten them, providing a stable form of a baked product.

Sour cream as a prescription component acts as a softener for the dough being a product with a high fat content. Sour cream as a softener loosens the dough providing friability and splendor of the baked goods. Sour cream also gives a special taste and aroma to a baked product, makes the product more elastic, prevents quick drying, and contributes to the softness of the crust of the finished product.

Sugar as a prescription component, acting as a sweetener, gives stability to the texture of the dough, that is, in fact, is also a stabilizer. In addition, sugar retains moisture in baking and does not allow it to stale too quickly.

Salt as a prescription component plays the role of a flavoring component, and also quite strongly affects the formation of the skeleton of the gluten of the dough, ensuring the preservation of a stable form by the baked product.

Starch as a recipe component stabilizes the dough due to its absorbent properties, which allows you to maintain the shape of a baked product after its preparation.

The invention is as follows.

For the preparation of baked goods from yeast-free dough, a whole grain of cereal crops, for example, wheat, rye, oats, and barley, is used without grinding them (some cereals require the removal of the fruit hard shell, preserving the fruit seed coat).

Grain is poured into a container, washed and poured with running drinking water with a temperature of not more than 50 ° C. To intensify the process of washing the grain, it is mixed with a stream of water or another mechanical method.

Soaking the grain is carried out at a temperature of 20-32 ° C for 10-48 hours. During the soaking, the water is changed 3-5 times for fresh.

Germination of the grain is brought to the stage of swelling of the grain and the awakening of the seed germ, as evidenced by a slight swelling of the grain germ from the outside and an increase in grain weight by 30% or more of the initial weight. Such a sprouted grain is considered suitable for dispersion and subsequent baking.

Further, using dispersion equipment, for example, a roller mill, the germinated grain is dispersed to form a crushed grain mass with a uniform consistency.

The following components are added to the crushed grain mass in the following ratio: chicken protein and yolk, cottage cheese, butter (margarine), sour cream, sugar, salt, starch in the following ratio of components, in percent (%):

Cereal mass - from 20% to 90%

Chicken protein and yolk - from 0.1% to 30%

Cottage cheese - from 0.1% to 50%

Butter - from 0.1% to 50%

Sour cream - from 0.1% to 50%

Sugar - from 0.01 to 20%

Salt - from 0.01 to 8%

Starch - 0.01% to 10%

Flavoring ingredients, such as recipe components such as vegetables, fruits and berries, nuts, in the following ratio of components, in percent (%) can also be added to the crushed grain mass:

- vegetables (all types of the cabbage, amaranth, umbrella, clear-flowered, Asteraceae, buckwheat, nightshade, cruciferous, asters, pumpkins, mallow, legumes, root crops, tubers, bulbs, stems and seaweed) - from 1% to 70%;

- fruits and berries (all species of the family Rosaceae, Grapes, Derbennikovy, cornel, olive, rue) - from 1% to 70%;

- nuts (all types of the family nut, birch, beech, pink, sedge, sumac, derbenic, legume, lecithis, protea, berzere, combret, malva, euphorbia, palm, pine) - from 1% to 70%.

Next, knead the dough for 2-30 minutes.

The resulting dough is laid out on a baking sheet or mold, rolled out or stretched to the desired size. The dough pieces can take various forms, such as, for example, pizza, cream pie, kishloren, quesadilla, burritto, shawarma, etc. Dough pieces are baked in the oven at a temperature of 120 to 360 ° C for 2-90 minutes.

The resulting baked goods in the future can be hermetically packed and frozen, having been frozen to a temperature in the center of the product from minus 9 to minus 18 ° C. Subsequently, frozen baked goods are thawed (for flat products that do not require bending, thawing is not required) and add the filling, depending on the particular culinary dish, and bake until the filling is ready.

A specific implementation of the method of manufacturing a baked product based on yeast-free dough from germinated grain is illustrated by the following examples:

Example 1

In the crushed grain mass, the recipe components are added in the following ratio - chicken eggs, cottage cheese, butter (margarine), sour cream, sugar, salt, starch, cucumbers in the following ratio, in percent (%):

Grain mass - 90%;

Chicken protein and yolk - 1.7%;

Cottage cheese - 1.3%;

Butter - 1%;

Sour cream - 1%;

Sugar - 1%;

Salt - 0.1%;

Starch - 0.1%;

Cucumbers - 4.8%.

Beat the resulting mass until a homogeneous mass is obtained and knead the elastic dough for 30 minutes. The resulting dough is laid out on a baking sheet or mold, rolled out or stretched to the desired size. The obtained dough pieces are baked in an oven at a temperature of 180 ° C for 60 minutes.

Example 2

In the crushed grain mass, the recipe components are added in the following ratio - chicken eggs, cottage cheese, butter (margarine), sour cream, sugar, salt, starch, avocado in the following ratio, in percent (%):

Grain mass - 40%;

Chicken protein and yolk - 15%;

Cottage cheese - 8%;

Butter - 4%;

Sour cream - 8%;

Sugar - 3%;

Table salt - 1%;

Starch - 3%;

Avocados - 18%.

Beat the resulting mass until a homogeneous mass is obtained and knead the elastic dough for 20 minutes. The resulting dough is laid out on a baking sheet or mold, rolled out or stretched to the desired size. The obtained dough pieces are baked in an oven at a temperature of 200 ° C for 30 minutes.

Example 3

In the crushed grain mass add the recipe components in the following ratio - chicken eggs, cottage cheese, butter (margarine), sour cream, sugar, salt, starch, walnut in the following ratio, in percent (%):

Cereal mass - 20%;

Chicken protein and yolk - 5%;

Cottage cheese - 2%;

Butter - 10%;

Sour cream - 5%;

Sugar - 1.2%;

Table salt - 0.8%;

Starch - 8%;

Walnut - 48%.

Beat the resulting mass until a homogeneous mass is obtained and knead the elastic dough for 15 minutes. The resulting dough is laid out on a baking sheet or mold, rolled out or stretched to the desired size. The obtained dough pieces are baked in an oven at a temperature of 220 ° C for 24 minutes.

Thus, the use of a method for the production of baked products based on yeast-free dough from germinated grain improves the quality of baked goods from germinated grain with the exception of the stage of fermentation in the process of preparing the dough.

Claims (11)

1. A method of manufacturing a baked product based on yeast-free dough from germinated grain, characterized in that the cereal grains are washed in water at a temperature of not more than 50 ° C, germinated in water at a temperature of 20-32 ° C for 10-48 hours with a shift water 3-5 times, crushed, prescription components are added to the crushed grain mass, in the following ratio of initial components,%: Cereal mass 20-90 Chicken protein and yolk 0.1-30 Cottage cheese 0.1-50 Butter 0.1-50 Sour cream 0.1-50 Granulated sugar 0.01-20 Common salt 0.01-8 Starch 0.01-10, then knead the dough for 2-30 minutes, form the dough pieces, bake them at a temperature of 120 to 360 ° C for 2-90 minutes until the baked goods are ready. 2. The method according to p. 1, where vegetables are additionally added to the indicated cereal mass, which are used as all kinds of cabbage, amaranth, umbrella, clear-flowered, asteraceae, buckwheat, nightshade, cruciferous, astro, pumpkin, malva, legumes, root vegetables, tuberous, bulbous, stem and marine algae in an amount of from 1 to 70%; 3. The method according to p. 1, where fruits and berries are additionally added to the indicated cereal mass, which are used as all kinds of the family of Rosaceae, Grape, Marshmallow, Dogwood, Olive, Root in an amount of from 1 to 70%; 4. The method according to p. 1, where nuts are additionally added to the indicated cereal mass, which are used as all kinds of the family of walnut, birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, protea, berzer, combret, malva, euphorbiaceae, palm, pine in an amount of from 1 to 70%; 5. The method according to p. 1, where vegetables are additionally added to the indicated cereal mass, which are used as all kinds of the cabbage, amaranth, umbrella, clear-flowered, Asteraceae, buckwheat, nightshade, cruciferous, aster, pumpkin, malva, legumes, root vegetables tuberous, bulbous, stem and seaweed in an amount of from 1 to 40%, as well as fruits and berries, which are used as all kinds of the family of Rosaceous, grape, derbenic, cornel, olive, root in an amount of from 1 to 40%; 6. The method according to p. 1, where vegetables are additionally added to the specified cereal mass, which are used as all kinds of cabbage, amaranth, umbrella, clear-flowered, asteraceae, buckwheat, nightshade, cruciferous, astro, pumpkin, malva, legumes, root vegetables, tuber, bulb, stem and algae in an amount of 1 to 40%, as well as nuts, which are used as all types of the family nut, birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, protea, berzereva, combreta , mallow, euphorbiaceae, palm, pine in an amount of from 1 to 40%. 7. The method according to p. 1, where fruits and berries are additionally added to the specified cereal mass, which are used as all kinds of the Rosaceae, Grape, Marshmallow, Dogwood, Olive, Rutaceous family in an amount of 1 to 40%, as well as nuts, the quality of which is used by all types of the family of walnut, birch, beech, pink, sedge, sumac, derbenic, legume, lecithis, protea, berzere, combret, malva, euphorbia, palm, pine in an amount of 1 to 40%. 8. The method according to p. 1, where vegetables are additionally added to the specified cereal mass, which are used as all kinds of cabbage, amaranth, umbrella, clear-flowered, asteraceae, buckwheat, nightshade, cruciferous, astro, pumpkin, malva, legumes, root vegetables, tuberous, bulbous, stem and algae from 1 to 40%, nuts, which are used as all types of the family nut, birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, protea, birch, combret, malva , euphorbiaceae, palm, pine in an amount of from 1 to 40%, as well as fruits and berries, which are used as all types of the family Rosaceous, grape, derbenic, cornel, olive, root in an amount of 1 to 40%. 9. The method according to p. 1, where the baked product is packaged and frozen to a temperature in the center of the product from minus 9 to minus 18 ° C.